Skip to main content

What you would like to know About Oil Fondue

Let’s mention meat fondue recipes and what you would like to understand first. Meat fondue also referred to as oil fondue may be a method of cooking all types of meats, poultry, and seafood during a pot of heated oil.

Each person participating during a fondue experience, cooks his/her meat by placing alittle portion or chunk on the top of an extended fondue fork and placing it inside the pot of oil to cook. When the meat has finished cooking within the oil, it’s then placed on alittle plate where you'll then dip each bit of cooked meat into previously prepared sauces. Meat fondue recipes also can be prepared as a broth fondue, replacing the oil together with your favorite broth – chicken, vegetable, or beef – to call a couple of .

Below, I’ve provided a reasonably organized way of preparing and eating meat fondue recipes. Hope you discover this helpful!

First, it’s great fun and a simple way to entertain a small group of friends or family. With fondue cooking, everything may be done ahead of time and your guests cook their own food! How easy is that?

Oil fondue can be used for cooking meats like beef, lamb, chicken, fish, and seafood. the good thing is, you'll do oil fondue as either an appetizer or as a main entree.

Second, you would like a good and reliable cooking unit. With meat fondue recipes, the pot must be one that keeps the oil hot and is safe to use at your table. There are a few range of fondue pots in a many styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, also as burner, stand, metal pot, and a tray to protect the table and catch spatters.

Other types, you’ll want to buy each item separately. But that has its advantages so you get to make your own customized fondue set in the colors you would like and the accessories that you simply want to use.

Fondue pots are made specifically for a variety of different purposes. stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today’s market, you'll also find non-stick coated fondue pots that make cleaning not such a chore.

With the big variety of pots and cooking units also comes with a good sort of price ranges – from very inexpensive to costly. The thing check for, in my opinion, is that the sturdiness within the construction of the pot. If you're trying to find and all-purpose container which will be used for more than oil fondue, confirm the unit has the capability of being able to adjust the heat source.

Fondue Bourguignonne may be a traditional meat fondue recipe. The pan used for this is often wider at the base and curves in at the highest . Why? Because it eliminates a number of the spattering that happens when meat hits the recent oil and therefore the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity.

What if you don’t have a fondue pot or don’t want to spend the money on one? you'll always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that's a minimum of 3 1/2 inches deep and no more than about 8 inches in diameter. If it's straight sides and possibly curves inward at the highest , even better. just like the bourguignonne pan, it reduces splatters and keeps the warmth .

Some other items used with fondue pots:

Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a few of materials, sizes, shapes, colors, and in fact , price ranges.

Long bamboo skewers are often used rather than forks. The disadvantage is, it’s sometimes harder to keep the meat or bread on the skewer while it's cooking and therefore the oil are often so hot that you simply risk getting too close to it and burning yourself.

Fondue forks are long – a minimum of 10 inches long – and have insulated tips for safety from burning when using oil or broth fondues. The tines on the forks should be generous long and not made from flimsy materials.

Many places that sell fondue pots and their accessories will provide a group of forks with different colored handles for every . This works similarly to the small doo-dads we attach to wine glasses for identification purposes. There’s also a fun fondue game you'll play to urge the party started.

Fondue plates are special because they need little sections built into them within the sort of small indentations for sauces and a bigger section for the meat. they're convenient and nice to possess , but not necessary. These plates are usually available in ceramic, china, pottery, plastic or metal.

Fondue sauce bowls are often used and are particularly festive when the colours or designs of the bowls complement the remainder of the fondue set. they're passed around with the various fondue sauces to every of the guests.

Below is that the recipe for Fondue Bourguignonne:

What you’ll need:

– 3 pound piece boneless beef sirloin or tenderloin

– 2 cups cooking oil (canola or other vegetable oil)


– 1 cup oil + 1 cup clarified butter

– Salt and Pepper to taste

– Dipping Sauces (check out all the wonderful dipping sauces you'll make on my internet site. See info below.)

Trim the fat from the meat and cut into bite-size cubes. Keep refrigerated until about 20 minutes before serving. This recipe lends itself to doing everything in advance of your party, makeing it a simple recipe.


Popular posts from this blog


  It is a mistake to suppose that any room, however small and unpleasantly situated, is "good enough" for a kitchen. This is the room where housekeepers pass a great portion of their time, and it should be one of the brightest and most convenient rooms in the house; for upon the results of no other department depend so greatly the health and comfort of the family as upon those involved in this 'household workshop'.  Every kitchen should have windows on two sides of the room, and the sun should have free entrance through them; the windows should open from the top to allow a complete change of air, for light and fresh air are among the chief essentials to success in all departments of the household. Good drainage should also be provided, and the ventilation of the kitchen ought to be even more carefully attended to than that of a sleeping room. The ventilation of the kitchen should be so ample as to thoroughly remove all gases and odors, which, together with steam from


Boiled salmon. --------------  Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.  Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colorless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter


  Home-made macaroni. ------------------  To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.  Boiled macaroni. ---------------  Put a large cup of macaroni into boiling water and cook until tender. When done, drain thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt, and one well-beaten egg; stir over the fire until it thickens, and serve hot.  Macaroni with cream sauce. -------------------------  Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping t